Mexican Cornbread

This is a simple but delicious recipe for Mexican Cornbread.If you want it hotter include more jalapenos.There are some who do not like the heat at all.In that case you can make the cornbread without peppers.It will be Mexican Cornbread without the heat.

Butter or non-stick cooking spray,for greasing pan

Ingredients

1 cup all-purpose cornmeal
1/2 cup all purpose flour
2 tbsp baking powder
2/3 cup milk
2 eggs
1/2 tsp salt
1/3 cup vegetable oil
1/2 cup chopped onion
1(14 ounce )can creamed corn (brand name or generic)
1 cup grated cheddar
1 cup jalapeno peppers
(If you like add 1/2 LB of Jimmy Dean Sausage or any ground sausage cooked and make it a meal in itself)Make sure you drain the sausage after cooking.

Preheat oven to 350 degrees F
Grease an 8 by 8-inch square pan with softened butter or nonstick cooking spray.Set aside.

In a large bowl,mix together cornmeal,flour,baking powder,milk,eggs,salt, and oil.Stir in onion and creamed corn.Pour half of batter into prepared pan.Top with cheese and peppers,spreading onto batter.Pour remaining batter on top of cheese and peppers.Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.Let cool slighly before cutting into squares.
It goes great with spaghetti or a bowl of chili.